TASTY HALAL #2

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed PIC with multiple violations of priority items, no CFPM, and not able to correctly answer inspector’s questions related to the operation of the food establishment such as ingredients in housemade white sauce. **10 DAY VERIFICATION REQUIRED** -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions and exclusions with no signed acknowledgement. -CDI- EHS provided copy, educated, and PIC signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris and FCS touching a wrench. -CDI- EHS educated PIC on ensuring to clean before and after use and proper storage and items were cleaned and relocated. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P.- Observed in-use utensils that had been in use for more than 4 hours. -CDI- EHS educated PIC on cleaning frequency and items moved to dishpit to be W/R/S. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at 10 ppm. -CDI- EHS educated PIC on how to make proper sanitizer and concentration corrected to 50ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave cavities and door seals in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed lamb at 80F at steam well. Steam well not plugged in at time of visit. Observed chicken hot holding on flat top at 120F. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items holding above 41F in prep unit. Observed ambient air of unit at 55F. -CDI- PIC voluntarily discarded items. **IS BEING ISSUED TODAY** **MFU MAY NOT REOPEN UNTIL REPAIRS HAVE BEEN MADE AND EHS RETURNS TO CONFIRM** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed bag of shredded mozzarella cheese with no date mark. Per PIC, item was opened today. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf.- Observed thermometer not functioning. Replace battery or replace with new thin probe thermometer. **10 DAY VERIFICATION REQUIRED** 4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F. -Pf- Observed broken ambient air thermometer. Air thermometer was showing in the red at the end of the temperature gauge. Replace. -0.5- **10 DAY VERIFICATION REQUIRED**

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles missing labels. Some were labeled with dates (which is not required because they don’t contain TCS items). Label. **REPEAT** -2-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed customer walk-up window open throughout inspection. Observed back fly screen protector broken in a way that it did not protect MFU from insect entry. **REPEAT** -2- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed lettuce, tomatoes, and cucumbers stored on MFU. Per permit conditions, all produce must be washed at commissary. Store any excess unwashed produce at commissary. Repeated offenses will result in permit action. **REPEAT** -1-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives stored on top of prep unit. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in contact with keys. -CDI- EHS educated PIC on proper storage and items removed and ice scoop moved to dishpit to be W/R/S. **REPEAT** -1- 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spatula being held in water in prep unit at 66F. -CDI- EHS educated PIC on proper storage and item moved to dishpit to be W/R/S.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed fan cord stored in contact with clean forks. -CDI- EHS educated PIC on proper storage and item relocated and contaminated utensils voluntarily discarded. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hoods, exterior doors of some cabinets, NFCS of thermometer, shelving, and outsides of fryers in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at handsink at 115F, however, water temperatures storage to drop and temperatures of both sinks observed at 96F. **10 DAY VERIFICATION REQUIRED** -0.5-

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no protective cover on water inlet. Protective cover present but not intact. Ensure to maintain cover intact when not in use. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning behind equipment and in cabinet areas. Increased and more thorough cleaning frequency recommended. -0- 6-501.114 Remove any items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed rice cooker not in use due to being broken. Remove.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over/commingled with retail items in lowboy cooler and freezer. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed employee empty and refill sanitizer bucket in hand sink. - CDI - Education provided. Employee moved to three compartment sink to finish mixing sanitizer solution.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw lamb stored directly on top of bucket of ready-to-eat sauce. - CDI - Employee moved raw lamb to different refrigeration unit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Per PIC, utensils used to handle food are only cleaned and sanitized once at the end of the day. - CDI - Education provided. Employee to wash, rinse, and sanitize all utensils at 3PM due to MFU beginning operation at 11AM. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed chlorine sanitizer concentrations well above 200ppm (test strip bleached out). - CDI - EHS demonstrated how to properly mix sanitizer to correct concentrations.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - REPEAT - Observed various squeeze bottles of condiments lacking labels. Label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed serving window open without screen closed with no customers present. Ensure screen remains closed when window is not in use.

3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed produce (lettuce, onions, tomatoes, cucumbers) stored on MFU. All produce must be washed at commissary prior to use per permit conditions as washing produce on MFU is prohibited. Store excess unwashed produce at commissary.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed spatula stored in crevice of flattop grill and two knives stored on top of flip top prep unit. These areas are not cleaned and sanitized every 4 hours. Do not store utensils in these areas. - CDI - PIC removed utensils to be cleaned and sanitized.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. - Pf - REPEAT - PIC unable to answer majority of EHS food safety related questions. Multiple priority violations documented during the inspection. - VR - Verification required within 10 days. PIC must meet EHS at commissary with MFU to discuss implementation of risk control plan for repeat priority and priority foundation violations. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - PIC present unaware of employee health policy. No signed copies of policy available on MFU. PIC provided printed copy of employee health policy. - VR - Verification required within 10 days to ensure employees have received training on policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT - PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures. Maintain written procedures on MFU. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed two water bottles stored on prep surfaces. Remove.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P - Observed employee handle cell phone with gloved hands and continue preparing food without first removing gloves and washing hands. - CDI - Education provided. Employee properly washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - REPEAT - Observed pest protective mesh netting stored in handsink upon arrival. Potable water not connected upon EHS arrival either. - CDI - PIC turned on water and removed netting from handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed open containers of cooked chicken stored directly on top of open container of raw Philly cheesesteak meat in lowboy freezer. - CDI - PIC placed cooked products on shelving above raw product. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed mold growth in dirty rice cooker stored on prep surface. - CDI - PIC voluntarily discarded rice cooker. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed chicken and lamb holding below 135F on flattop grill not turned on (see temperature chart). - CDI - PIC voluntarily discarded products prior to EHS departure due to holding out of temp for more than 4 hours. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed white sauce holding above 41F on prep surface (see temperature chart). - CDI - PIC voluntarily discarded white sauce. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P - Observed cooked chicken and rice lacking date mark labels in lowboy and shredded lettuce and sliced tomatoes lacking date mark labels in flip top. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Per PIC, items in lowboy were prepared yesterday and items in flip top were prepared this morning. - CDI - PIC labeled items appropriately. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - REPEAT - Observed various squeeze bottles of condiments lacking labels. Label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed back window open without screening in place during inspection. Per permit conditions, screen must be in place at all times of operation while back window is open. Also observed serving window open lacking screening or other form of pest prevention. Install. *NOTE: Permit action will be taken if screening is not provided when window is open. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies on MFU.

3-302.15 Wash fruits and vegetables prior to use. - Observed large quantity of unwashed produce stored on MFU. All produce must be washed at commissary prior to use per permit conditions as washing produce on MFU is prohibited. Store excess unwashed produce at commissary.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed spatula stored in crevice of flattop grill. This area is not cleaned every 4 hours. Do not store utensils in this area. - CDI - PIC removed spatula to be cleaned.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris buildup in cabinets and on exterior of equipment throughout MFU. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in need of cleaning in hard to reach areas, such as underneath and behind equipment, throughout MFU. Clean and increase cleaning frequency to maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed two phones stored on cutting board of flip top prep unit directly next to exposed food. Do not store personal belongings in this area. - CDI - PIC removed phones.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. - Pf - REPEAT - PIC unable to answer majority of EHS food safety related questions. Multiple priority violations documented during the inspection. - VR - Verification required within 10 days to ensure PIC completes training on out of compliance priority violations. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks CFPM. *NOTE: No point deduction due to PIC having 210 days from date of permit issuance (2/26/25) to obtain CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - PIC present unaware of employee health policy. No signed copies of policy available on MFU. - VR - Verification required within 10 days to ensure employee health policy is in place. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided PIC with written procedures via email. EHS will provide printed copy when meeting occurs at commissary to discuss food safety. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed no potable water supplied to MFU upon arrival yet evidence of active food preparation observed with various cooked items sitting on prep tables along with bags of food awaiting pick up by customers. PIC unable to wash hands due to lack of potable water available. - VR - Verification required within 3 days to ensure water has been supplied to MFU and PIC knowledgeable of when and how to wash hands properly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed falafel thawing in handsink upon arrival. - CDI - PIC removed falafel from handsink and placed in lowboy to continue thawing. 5-202.12 Provide at least 100F water at handsinks. - REPEAT - Observed no potable water supplied on MFU. Provide at least 100F water at handsink at all times of operation.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw chicken stored directly on top of large container of white sauce in lowboy #1. Also observed raw eggs stored directly on top of raw tilapia in lowboy #2. - CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed chicken and lamb holding below 135F on prep table (see temperature chart). - CDI - PIC voluntarily discarded products. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed raw gyro, white sauce, and raw chicken holding above 41F throughout MFU (see temperature chart). Ambient temperature of units observed at 41F or below. EHS believes issue to be behavioral and not mechanical. - CDI - PIC voluntarily discarded all products. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed no sanitizer available on MFU. - VR - Verification required within 10 days to ensure sanitizer is available on MFU.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw gyro meat thawing at ambient temperature in a box stored directly on the floor. Also observed falafel thawing at ambient temperature in handsink. Do not thaw any products at ambient temperature. The only approved thawing methods on the MFU are thawing under refrigeration or thawing during the cooking process. - CDI - PIC moved items to refrigeration units to continue thawing.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf - REPEAT - Observed no thin probe food temperature thermometer available on MFU. - VR - Verification required within 10 days to ensure a thin probe thermometer has been obtained.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various squeeze bottles of condiments lacking labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back window open without screening in place during inspection. Per permit conditions, screen must be in place at all times of operation while back window is open. Permit action will be taken if screening is not provided when window is open.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed box of tomatoes and box of raw gyro meat stored directly on the floor. Do not store food items on the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - REPEAT - No sanitizer test strips available on MFU. - VR - Verification required within 10 days to ensure sanitizer test strips have been obtained.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf - REPEAT 5-103.12 Provide water under pressure to all fixtures. - Pf - REPEAT Observed no potable water supplied to MFU. - CDI - Immediate suspension issued for failure to provide potable water under pressure. Contact EHS to meet at commissary to lift suspension.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC without knowledge of cold holding temperatures, Employee Health policy, sanitizer concentration, date marking. PIC had multiple priority violations, and was did not have food manager’s certification. CDI: Gave PIC information on how to comply. Reviewed Employee Health Policy and other violations.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC did not have food manager’s certification. Observed only a food handler’s certificate. Facility has 210 days from permit issuance to comply before points are deducted.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety. Observed PIC with inadequate knowledge of Employee Health Policy and what symptoms and illnesses to report. CDI: PIC showed me Employee Health poster and acknowledgement form given to him during permitting. Advised to review again with employees.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels availability at handsink. CDI: paper towels provided. 5-202.12 Provide at least 100F water at handsinks. Observed no hot water available at handsink.

3-201.11(A) Use food from approved sources only.-P 3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P PIC advised EHS that he had prepared grill chicken at private home. PIC stated that he did not go to commissary today and that the food was kept at his personal residence. CDI: all food was voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed no sanitizer available for use on unit. Facility had to voluntarily close due to no water and refrigeration. VR required within 3 days to ensure sanitizer is made available and at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed white sauce, shredded lettuce, chicken biryani dishes, cooked chickpeas, and raw grilled chicken inside reach-in cooler > 41F (see temp chart). CDI: products were discarded by PIC. Compliance visit is needed within 10 days to ensure proper temperatures of cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken biryani, shredded lettuce, chickpeas, and white sauce not dated inside reach in cooler. VR required within 10 days to ensure date marking system is in place.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no food temperature thermometer available for checking food temperatures. VR required within 10 days.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing sanitizer concentration. VR required within 10 days.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf 5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water available on unit. Unit has voluntarily closed and will return to commissary for service and to refill freshwater tank. VR required within 10 days to ensure water is available.